Roasted-Vegetable Potpie with Feta

This potpie can be a light entrée or an impressive side dish. Prepare the crust while the vegetables are roasting.

Ingredients

Roasted vegetables:

6 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds)

2 cups (1-inch) cubed zucchini

2 cups (1-inch) pieces red bell pepper

2 cups (1-inch) pieces yellow bell pepper

2 cups (1/2-inch-thick) sliced carrot

1 large Vidalia or other sweet onion, cut into 8 wedges

Cooking spray

20 (1/2-inch-thick) slices portobello mushrooms (about 2 large)

4 plum tomatoes, halved lengthwise

1 large garlic clove, minced

Buttermilk pastry:

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup low-fat buttermilk

2 tablespoons butter or stick margarine, melted and cooled

1 teaspoon cider vinegar

Remaining ingredients:

1/2 cup (2 ounces) finely crumbled feta cheese

1/3 cup thinly sliced fresh basil

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon balsamic vinegar

1/2 teaspoon dried rosemary

1/2 teaspoon salt

1/8 teaspoon black pepper

1 large egg white, lightly beaten

1 1/2 teaspoons sesame seeds

Nutritional Information

Calories 234

Caloriesfromfat 29%

Fat 7.5g

Satfat 4.1g

Monofat 1.8g

Polyfat 0.9g

Protein 8.3g

Carbohydrate 36.2g

Fiber 6.5g

Cholesterol 19mg

Iron 3.3mg

Sodium 517mg

Calcium 122mg

Calories 234

Caloriesfromfat 29%

Fat 7.5g

Satfat 4.1g

Monofat 1.8g

Polyfat 0.9g

Protein 8.3g

Carbohydrate 36.2g

Fiber 6.5g

Cholesterol 19mg

Iron 3.3mg

Sodium 517mg

Calcium 122mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

To prepare roasted vegetables, combine first 6 ingredients in a large bowl. Place on a jelly-roll pan coated with cooking spray. Bake at 450° for 40 minutes, stirring once. Add mushrooms, tomatoes, and garlic; bake an additional 30 minutes or until vegetables are tender. Remove roasted vegetables from oven. Reduce oven temperature to 400°.

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Ratings & Reviews

EllenDeller's Review

Although I had a bit of trouble getting the crust to roll out sufficiently, we agreed that this dish is very savory and warming on a cold night for a family meal. I cut the roasting time by ten minutes at each stage with no problems, and added some fresh asparagus for the last 10 min. of roasting. The flavors go well together, and if I make it again I'll just increase the pastry dough. This might be good with cubed seitan mixed in, and perhaps a bit of soy sauce. Portion size is just right. Served with cream of mushroom soup and a green salad with pickled beets, cucumber, and a bit of feta cheese and LF sour cream.